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NIVERSITY       OF       ILLINOIS       BULLETIN 


rOL.  VIII 


OCTOBER  3,  1910 


No.  5 


[Entered    February  14,    1902,    at   Urbana,    Illinois,    as   second-class  matter   under 
Act    of    Congress    of    July    16.    1894.] 


SYLLABUS 

OF 

DOMESTIC  SCIENCE 
and  DOMESTIC  ART 

FOR 
The  High  Schools  of  Illinois 


19IO--1911  . 

URBANA--CHAMPAIGN,  ILLINOIS 
PUBLISHED  BY  THE  UNIVERSITY 


INTRODUCTION 

For  the  information  of  those  interested  the  following  notes 
concerning  the  development  of  this  Syllabus  is  hereby  given. 

In  1907  believing  that  the  time  had  come  for  more  determined 
efforts  to  introduce  domestic  science  and  domestic  art  into  the 
public  schools  of  Illinois  the  Department  of  Household  Science  of 
the  University  of  Illinois  invited  a  few  interested  persons  to  con- 
sider such  plans  with  them  at  the  time  of  the  High  School  Confer- 
ence, November,  1907.  As  a  result  of  that  meeting  the  following 
persons  were  chosen  to  serve  as  a  committee :  Miss  Isabel  Bevier 
Chairman,  Mrs.  Mary  Pierce  Van  Zile,  Miss  Carrie  Gait,  Miss 
Helen  Pincomb,  Mr.  J.  H.  Browning  and  Mr.  T.  C.  Clendenen. 

This  committee  undertook  the  preparation  of  a  syllabus  for 
the  unifying  of  the  work  in  domestic  science  and  domestic  art  in 
the  high  schools  of  the  state.  Owing  to  the  unorganized  condition 
of  the  work,  the  committee  found  it  necessary  to  make  a  syllabus 
flexible  enough  to  meet  very  different  conditions.  It  seemed  to 
them  better  to  suggest  an  orderly  development  of  the  subjects 
Food,  Clothing  and  the  Home  and  to  leave  to  individual  schools 
the  selection  of  the  work  as  well  as  the  allotment  of  time  to  each. 
In  July,  1908,  the  syllabus  was  published.  In  November,  1908,  it 
was  discussed  in  the  newly  organized  Domestic  Science  Section  of 
the  High  School  Conference.  A  new  committee  consisting  of  the 
following  persons  was  appointed:  Miss  Helena  M.  Pincomb 
Chairman,  Miss  Jenny  Snow  and  Miss  Carrie  Gait.  This  commit- 
tee was  asked  to  formulate  a  definition  for  a  unit  of  entrance 
credit. 

The  committee  defined  one  unit  of  entrance  credit  in  House- 
hold Science  as  follows : 

a.  An  equivalent  of  180  hours  of  prepared  work  with  at 
least  two  recitation  periods  a  week  in  foods. 

b.  An  equivalent  of  180  hours  of  prepared  work  with  at  least 
one  recitation  period  a  week  in  clothing. 

c.  An  equivalent  of  180  hours  of  prepared  work  with  at 
least  two  recitation  periods  a  week  on  the  home.     (Two  periods 
of  laboratory  work,  are  considered  equivalent  to  one  period  of 
prepared  work.) 

1.     Of  the  above,  (a)  will  be  accepted  as  a  unit's  work. 

284453 


2.  Two  half  units  taken  from  a  and  b,  or  a  and  c,  or  b  and  c 
will  be  accepted  as  a  unit's  work. 

The  syllabus  is  recommended  as  a  basis  for  a  unit  of  entrance 
credit. 

The  work  is  to  be  done  by  trained  teachers  with  individual 
equipment  as  determined  by  inspection. 

This  definition  was  adopted  by  the  Domestic  Science  Section 
of  the  High  School  Conference  in  November,  1909,  and  by  the 
University.  It  was  also  voted  that  the  syllabus  should  be  revised. 
The  work  of  revision  was  given  into  the  hands  of  the  new  execu- 
tive committee  for  the  year  1909-1910 — Miss  Helena  M.  Pincom^ 
Chairman,  Miss  Helen  M.  Day,  Miss  Carrie  Gait,  Miss  Kate 
Brown  and  Miss  Isabel  Bevier  ex.  officio.  The  revised  copy  was* 
adopted  by  the  Domestic  Science  Section  of  the  Conference  No- 
vember 18,  1910. 

The  committee  offers  the  following  explanation  of  the  revis- 
ion. First,  in  accordance  with  the  vote  of  the  last  meeting  the 
terms  theory  and  practice  have  been  changed  to  recitation  and 
laboratory;  and  the  name  Syllabus  of  Domestic  Science  for  the 
High  Schools  of  Illinois  to  Syllabus  of  Domestic  Science  and 
Domestic  Art  for  the  High  Schools  of  Illinois.  The  general  plan 
of  the  syllabus  has  not  been  changed.  It  has  been  amplified  by 
the  addition  of  related  work  and  references. 

Second,  an  orderly  development  of  the  subject  has  been  at- 
tempted, but  the  limits  of  time  or  material  may  in  some  cases 
modify  the  practice ;  for  example,  the  kitchen,  fuels  and  water  are 
placed  at  the  beginning  of  the  food  course,  but  it  is  not  the  thought 
of  the  committee  that  several  lessons  will  be  spent  on  this  before 
taking  up  the  subject  of  fruit. 

Third,  owing  to  existing  conditions  the  committee  feels  that 
the  amount  of  work  covered  in  one  year  must  vary,  but  suggests 
that  the  work  in  clothing  should  be  preceded  by  "sewing"  in  the 
grades,  and  that  the  course  in  foods  should  be  preceded  by  "cook- 
ing" in  the  grades  and  by  at  least  one  course  in  elementary 
science  in  the  high  school. 

Fourth,  the  course  on  The  Home  seems  to  the  committee  very 
desirable  work  for  the  senior  year.  It  begins  with  a  study  of 
homes  of  primitive  people,  but  passes  quickly  to  the  planning, 
construction  and  sanitary  aspects  of  a  modern  house,  its  furnish- 
ings and  care.  In  connection  with  the  care  of  the  house  the  care 
of  the  individual  and  the  family  are  considered  and  their  relation 
and  responsibility  to  the  community.  Here  too,  attention  is  given 
to  the  economic  side  of  household  management  and  to  the  import- 
ance of  the  home. 

Fifth,  the  committee  for  the  present  year  are  to  consider  the 


relation  of  the  topics  food,  clothing  and  the  home  to  the  other 
subjects  of  the  curriculum  especially  in  regard  to  the  time  re- 
quired, and  to  their  place  in  the  curriculum,  so  that  the  syllabus 
may  gain  in  definiteness. 

The  Committee  hereby  express  their  appreciation  of  the 
helpful  suggestions  of  many  teachers  and  ask  for  a  continuance 
of  their  favors. 

Committee  for  1910 

HELENA  M.  PINCOMB,  Chairman 

HELEN  M.  DAY 

CARRIE  GALT 

KATE  L.  BROWN 

ISABEL  BEVIER 


SYLLABUS 
FOOD 


RECITATION 


LABORATORY 


The  kitchen. 
Shape  and  size. 
Equipment. 

Desk  and  individual  equip- 
ment. 

Cupboard  and  group  equip- 
ment. 

Sinks  and  supply  tables. 
Kefrigerator. 
Burners  and  ranges. 
Care  of. 

Reasons  for  cleanliness. 
Means  of  securing  cleanli- 
ness. 

Importance  of  order  and 
neatness. 


Fuels  and  their  combustion. 

Kinds  and  classes. 

Value  of  different  fuels. 
Calorific,  economic. 
As  to  convenience. 

Essentials  of  combustion. 

Meaning  of  kindling  point. 

Products  of  combustion. 

Cause  and  effect  of  incom- 
plete combustion. 

Need  for  ventilation  of  kitch- 
en. 


List  and  care  for  articles  in 
desk. 

Clean  and  conveniently  arrange 
cupboards. 

Care  of  sinks  and  supply  tables 
by  different  girls — housekeep- 
ers. 

Clean  refrigerator. 

Wash  dishes  and  towels. 

Care  for  burners  and  ranges. 

Bead  gas  meter. 

Calculate  cost  of  gas  per  hour. 


Note  effect  of  closed  and  open 
mixer  of  burner,  closed  and 
open  drafts  of  stoves. 

Build  and  regulate  fire. 


Ventilate  laboratory  and  class 
room. 


RELATED   WORK 


REFERENCE 


The  home. 

Selection  and  arrangement  of 
convenient  and  suitable 
equipment  for  kitchen ;  fur- 
niture, utensils,  and  linen. 

Study  of  plumbing. 
Pipes,  fixtures,  traps. 

Action  of  different  cleaning 
agents. 

Suitable  water  and  towels  for 
cleaning. 

Economy  of  cleaning. 

Source  and  production  of 
fuels. 


Chemistry  and  physics  or  ele- 
mentary science. 
Meaning  of  elements  and  com- 
pounds. 

Study  of  carbon,  hydrogen, 
oxygen  and  nitrogen,  and 
their  combinations  as  found 
in  air,  water,  food  and 
fuels. 

Chemical     and     physical 
changes. 
Meaning  of. 

Illustrations  applicable  to 
the  home. 


Barrows.  Principles  of  Cook- 
ery. 

Dodd.  Chemistry  of  the  House- 
hold. 

Elliott.    Household  Hygiene. 
Elliott.      Household    Bacteriol- 
ogy- 
Gibson.    Convenient  Houses. 

Parloa.    Home  Economics. 
Richards  &  Elliott.     Chemistry 

of  Cooking  and  Cleaning. 
Rocheleau.    Great  American  In- 
dustries. 

Williams  &  Fischer.  Elements 
of  the  Theory  and  Practice  of 
Cookery. 

Wilson.    Handbook  of  Domestic 
Science  and  Household  Arts. 
U.  S.  Dep't  of  Agri.,  Washing- 
ton, D.  C. 
Farmers'  Bulletins: 

No.  268.  Industrial  Alco- 
hol :  Sources  of  Manufac- 
ture. 

No.  269.     Industiral  Alco- 
hol, Uses  and  Statistics. 
No.  298.  The  Fireless  Cook- 
er. 

No.  342.  The  Model  Kitch- 
en. 

No.  353.    The  Ice  Box. 
Office  of  Exp.    Station  Bul- 
letin : 

No.  130.     Denatured  Alco- 
hol Manufacture. 
Journal    of    Home    Economics, 
Dec.  1909.     Fuels  and  Their 
Utilization  in  Cooking. 


RECITATION 


LABORATORY 


Water. 

Kinds  and  composition. 
Uses. 

As  a  cleaning  agent. 

As  a  medium  in  cooking. 

Uses  in  the  body. 
Purification  of  water. 

Household  methods. 
Treatment  of  hard  waters. 


Fruits. 

Uses    of    various    grades    of 

fresh  fruits. 
Composition    and    value    as 

food. 
Processes  of  preparing  fresh 

fruits. 
Decay  of  fruit. 

Cause    and    prevention    of 

decay. 

Means  of  destroying  micro- 
organisms. 

Resistance  of  spores. 
Methods  of  preserving  fruits 
and  vegetables. 
Sorting,  cleaning,  storing. 
Drying. 
Sterilizing. 

Use  of  sugar,  spices,  vine- 
gar. 

Low       temperature,     cold 
storage. 


Determine  temperature  of  wa- 
ter. 

When  small  bubbles  begin  to 
rise. 

When  larger  bubbles  rise  and 
break  at  the  surface. 

When  the  whole  surface   is 

agitated. 
Determine      temperature 

steam. 
Determine       temperature 

double  boiler. 
Determine  source  of  home  and 

school  water  supply. 
Soften  water  for  cleaning. 


of 


111 


Sort  fruit  for  different  pur- 
poses. 

List  fruits  according  to  water 
content. 

Cook  fruits  in  various  ways  as 
boiling,  baking,  stewing,  scal- 
loping. 

Observation  of  decay  and  mold 
of  fruit. 

Examination  of  bacteria  and 
mold  under  microscope. 

Determine  conditions  favoring 
and  retarding  growth  of 
micro-organisms. 

Can  fruits  and  vegetables. 
Different  methods. 

Preserve  and  pickle. 

Make  jellies,  butters,  jams,  etc. 

Cook  dried  fruits. 

Compare  weight  of  fruit  be- 
fore and  after  soaking. 


55 


RELATED   WORK 


REFERENCE 


History  and  economics. 

Laces  of  different  ages  and 

races. 
Conditions  under  which  hand 

work  is  done. 
Price  paid  for  hand  labor. 
Lives  of  people  doing  work. 


Art. 

Designing  dresses,  hats,  and 
suits  for  different  occas- 
ions. 

Coloring  designs  made  for 
different  occasions  and  in- 
dividuals. 

Lines  of  human  form. 

Straight  lines  and  good 
curves. 

Artistic  and  appropriate  de- 
signs for  trimmings,  house- 
hold articles  and  personal 
articles  as  belt  buckles, 
hand  bags,  card  cases,  etc. 


Reprints  from  Year  Book : 
No.  234.     The  Future  De- 
mand for  American  Cot- 
ton. 

No.  308.     Consumption  of 

Cotton  in  Cotton  States. 

No.  313.     U.   S.   Dep't  of 

Agri.  and  Silk  Culture. 
No.  314.    Growing  of  Long- 
Staple  Upland  Cotton. 
Cosmopolitan,  July  1904.    Cot- 
ton. 

Corticelli  Silk  Mills.     Silk,  Its 
Origin,   Culture  and  Manu- 
facture. 
Harper's  Weekly,  Mar.  5,  1910. 

Deceiving  the  Shopper. 
Outlook,  vol.  69,  p.  59.    Cotton. 
Scribner,  vol.  90.    Manufacture 
of  Clothing. 


Batchelder.  Principles  of  De- 
sign. 

Gingles.  Garment  Drafting 
and  Simple  Kule  Method. 

Ward.  Color,  Harmony  and 
Contrast. 

Craftsman. 

Delineator. 

Good  Housekeeping. 

Harper's  Bazaar. 


56 


RECITATION 


LABORATORY 


Cutting. 

Economy. 

Matching  pattern  in  cloth. 
Arrangement     of     pattern 
with  weave. 


Making. 

Characteristics  of  good  work- 
manship in  the  making  of 
garments  or  articles. 


Household  fabrics  and  articles. 
Suitability    of   textile,    color 
weave  and  finish  to  pur- 
pose. 


Cut  out  garments. 


Keep  materials  and  hands 
clean  while  sewing. 

Baste,  fit,  stich  and  finish  un- 
dergarments as  drawers,  un~ 
derwaist  and  skirt  or  gown. 

Make  suitable  seams,  bands, 
bindings,  facings,  corners. 

Make  tucks  and  put  on  trim- 
mings. 

Make  shirt  waist  and  wash 
dress. 

Possibly  make  wool  skirt. 

Make  simple  and  more  difficult 
decorative  stiches  on  under- 
wear, waist  or  household  ar- 
ticles. 

Make  designs  for  patterns  to  be 
worked. 

Buttonhole  edge  of  towel,  scarf, 
center  piece  or  undergar- 
ment. 

Design  and  embroider  mono- 
grams for  linen  or  under- 
wear. 

Possibly  make  lace  or  drawn 
work  for  trimming  a  small 
article. 


57 


RELATED   WORK 


REFERENCE 


The  home. 

Textile  furnishings  for  dining 
room,  bed  rooms  and  living 
room. 


Hapgood.  School  Needle  Work. 

McGlauflin.  Handicfart  for 
Girls. 

Wakerman  &  Heller.  Scientific 
Sewing. 

Woolman.  Sewing  Course  for 
Schools. 

Butterick  Pattern  Co.  Dress- 
making up-to-Date;  Embroi- 
deries and  their  Stitches. 


Wheeler.    Household  Art. 
Wheeler.    Principles  of  Decora- 
tion. 


58 


RECITATION 


LABORATORY 


Gift  Sewing. 

Importance  of  usefulness. 
Suitability  of  article  to  per- 
son. 


Millinery. 

Study  of  materials  used  as 
braids,  silks,  satins,  vel- 
vets, feathers,  flowers. 

Color,  harmony,  and  study  of 
line  in  relation  to  the  face, 
figure  and  costume. 

Style  of  hat  to  suit  a  becom- 
ing and  suitable  arrange- 
ment of  the  hair. 

Work  of  the  Audubon  society. 


Care  of  clothing. 
New  clothing. 
Sanitary  condition  of  gar- 
ments. 
Consumer's     League, 

White  List. 

Laundering  or  sunning  and 
airing  of  clothing   as   it 
comes  from  the  store. 
Clothing  that  has  been  worn. 
Airing  and  folding  or  hang- 
ing after  wearing. 
Brushing,  pressing. 
Mending. 

Importance     of     fasten- 
ings, bindings,  etc. 


List  household  and  personal  ar- 
ticles that  might  be  designed, 
made  and  decorated  for  gifts. 

Plan  a  certain  number  of  arti- 
cles for  a  given  price. 

Design,  make  and  decorate  one 
or  more  articles. 


Plan  color  and  design  to  fit 
one's  own  face  and  personal- 
ity. 

Select  materials. 

Renovate  materials. 

Make  a  simple  hat  or  select  ma- 
terials and  style  and  have  it 
made,  or  make  over  a  hat,  or 
select  and  combine  samples 
of  materials  that  harmonize 
in  color,  quality  and  finish. 

Figure  cost  of  hat  made  or  se- 
lected. 
Criticise  prevailing  style. 


Keport  on  sanitary  conditions 
of  stores  and  those  handling 
garments  with  the  Consum- 
er's League  mark. 

Report  on  ready  made  garments 
bought  or  seen  in  the  stores. 


Darn  and  patch. 


59 


RELATED   WORK 


REFERENCE 


Irt. 

Designing  hats  and  suits  for 
different  people  and  occas- 
ions. 

Color  and  form  in  relation  to 
the  face  and  figure. 


Civics  and  Economics. 

Sanitary  condition  of  factor- 
ies. 

Laws  regulating  child  labor 
and  sweat  shops. 


Hygiene. 
Bathing. 


Conn.  Bacteria,  Yeasts  and 
Molds. 

Conn.    Story  of  Germ  Life. 

Prudden.  Dust  and  Its  Dan- 
gers. 

Chautauquan,  v.  59,  p.  106. 
Consumer's  League. 

Consumer's  League,  105  E.  22d 
St.,  N.  Y.  City.  Consumer's 
League  Literature. 

Outlook,  v.  91,  p.  616.  Con- 
sumer's League. 

Survey,  v.  23,  p.  700.  Consum- 
er's League. 


60 


RECITATION 


LABORATORY 


Care  of  clothing — Continued 
Laundering. 
Marking. 

Place  for  soiled  clothing. 
Effect  of  heat,  soap  and 
water  on  different  fab- 
rics, finishes  and  col- 
ors. 

Setting  of  colors. 
Eemoval  of  stains. 
Eenovating  and  freshening 

old  garments. 

Storing  or  packing  the  winter 
clothing. 

Life  history  and  habits  of 
the  moth. 

Cost  of  clothing. 

Comparative  cost  and  desira- 
bility of  ready  made,  home 

made  and  tailored  clothing. 
Eeducing  cost  of  clothing. 

Planning  supplies  and  buy- 
ing in  quantity. 

Careful  selection  of  time  to 
buy. 

Avoiding  extremes. 

Keeping  accounts. 

Monthly  and  yearly  sum- 
mary. 

Simplifying  design  for 
making. 

Use  of  material  and  style 
that  are  easily  laundered 
and  pressed. 

Use  of  simple  hand  work  in 
place  of  elaborate  trim- 
mings. 
Relation  of  cost  of  clothing  to 

total  cost  of  living  and  to 

income. 

Suitability  of  apparel  in 
relation  to  income. 


Mark  clothing. 

Wash  and  iron  clothing  or  sam- 
ples of  cotton,  wool,  linen  and 
silk  of  different  colors  and 
finishes. 

'Remove  stains  from  clothing. 


Figure  cost  of  materials  in  gar- 
ments made. 

Figure  cost  of  labor  in  making 
garments. 

Compare  cost  of  garments  of 
the  same  quality  when  made 
by  students,  when  bought 
ready  made  and  when  they 
are  hired  made. 

Plan  and  figure  cost  of  cloth- 
ing for  one  year. 

Compare  cost  of  different  arti- 
cles as  underclothing,  dress- 
es, hats. 

List  materials  that  might  be 
bought  in  quantity. 

Plan  to  reduce  cost  to  the  min- 
imum. 

Keep  account  of  money  spent 
for  clothing  for  a  certain  per- 
iod. 

Compare  with  plan  made  for 
clothing  for  the  year. 

Make  charts  showing  relation 
of  cost  of  clothing  to  total 
cost  of  living  and  to  income. 

Criticise  own  clothing  on  basis 
of  healthfulness,  artistic 
qualities,  economy  and  suita- 
bilitv. 


61 


RELATED   WORK 


REFERENCE 


The  home. 

Equipment  of  place  for  doing 
laundry  work. 

Agents  used. 

Steps  in  the  process. 

The  home  and  public  laun- 
dry. 


Civics  and  economics. 

Law  of  supply  and  demand. 

Cost  of  raw  materials. 

Cost  of  labor  and  machinery. 

Cost  of  patents. 

Cost  of  skilled  and  unskilled 

labor. 
Cost  of  producing  materials 

of  new  design  and  finish  as 

compared    with     old    and 

standard  patterns. 
Laws  governing  conditions  in 

factories;  child  labor  and 

sweat  shops. 


Dodd.    Chemistry  of  the  House- 
hold. 
Osrnan.    Cleaning  and  Kenovat- 

ing  at  Home. 

Parloa.     Home  Economics. 
Richards  &  Elliott.     Chemistry 

of  Cooking  and  Cleaning. 
Shepperd.     Laundry  Work. 
U.  S.  Dep't  of  Agri.,  Washing- 
ton, D.  C. 

Bureau  of  Entomology   Cir- 
cular : 

No.  36.    The  True  Clothes 
Moth. 


THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
STAMPED  BELOW 

AN  INITIAL  FINlToF  25  CENTS 

WILL  BE  ASSESSED  FOR  FAILURE  TO  RETURN 
THIS  BOOK  ON  THE  DATE  DUE.  THE  PENALTY 
™Ill  INCREASE  TO  SO  CENTS  ON  THE  FOURTH 

DAY     AN D     TO     »1.OO     ON     THE     SEVENTH     DAY 

OVERDUE. 


I/D  21-100m-7,'33 


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